Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters
Author:
Affiliation:
1. Henan Institute of Science and Technology, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-1678-457X28116.pdf
Reference50 articles.
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3. Official methods of analysis of AOAC international,2000
4. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate;Berghout J. A. M.;Food Hydrocolloids,2015
5. Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality;Bishop D. J.;Journal of Food Science,1993
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